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Buddha Bowl

brown rice, black beans, avocado, roasted sweet potatoes and roasted kale in a bowl drizzled with vegan cashew cheese sauce
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  22 min

Ingredients

  • 1 large sweet potato, peeled and cut into ½ -inch cubes
  • 2½ tablespoons extra-virgin olive oil
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  • 1 bunch kale, stemmed and roughly chopped
  • 1 (15-ounce) can black beans, drained and rinsed

For Serving

  • Cooked brown rice
  • 1 cup vegan cashew cheese sauce
  • Minced cilantro leaves
  • 1 avocado, pitted and sliced
  • 2 green onions, sliced (optional)

Method

  1. Preheat the oven to 425°F with a rack in the center position.

  2. Add the sweet potatoes to a rimmed sheet pan. Drizzle with 1½ tablespoons of the olive oil and sprinkle with paprika, chili powder, garlic powder, sugar, and ¾ teaspoon of the salt. Toss to coat. Roast until beginning to soften, about 12 minutes.

  3. Meanwhile, in a large bowl, toss the kale with the remaining 1 tablespoon olive oil and the remaining ¼ teaspoon salt. Remove the sheet from the oven and push the sweet potatoes to one side. Add the kale to the empty side and roast until the potatoes and kale are tender and beginning to brown, 10-12 minutes.

  4. If desired, warm the beans in a small saucepan or in the microwave. Alternatively you can add them to the sheet pan with the kale to warn them through.

  5. To assemble, divide the rice between bowls. Top with sweet potatoes, beans, and kale. Drizzle cheese sauce and top with cilantro, avocado, and green onions, if using.